A Tribute to Chef Ron Duprat

Haitian Chef Ron Duprat came to America at age 16,nearly dying in the sea on his way over. He is currently the executive chef at the Montauk Yacht Club. To describe himself as a chef, Chef Duprat says

“I am a food and beverage professional and a culinary-driven enthusiast. From casual dining to fine dining to beverage operations, I have experienced it and loved it.”

He has done many interviews and is quite popular for his take on Haitian cuisine. He is one of the only pioneers to really bring Haitian food into the culinary light. He has recently appeared on ABC’s  ‘The View’ and Top Chef. A graduate of the College Aimee Cesaire and La Varenne Ecole de Cuisine, Ron has cemented himself as an expert in exotic flavors-often incorporating his own Haitian Creole influences with French-Asian fusion cuisine. Duprat is known for keeping vanilla bean, saffron, truffles, spanish olive oil, and chocolate on hand. His favorite thing to make is signature flourless chocolate cake.

Follow Ron Duprat on Twitter @RonDuprat

One of my favorite recipes by Chef Duprat is his Shrimp and Rice Cakes:


2 cups cold cooked Sushi Rice
2 large organic brown eggs, lightly beaten
2 teaspoons red onion, minced
1 tablespoon sesame seeds, toasted
2 teaspoons fresh cilantro leaves, minced
4 ounces Rock Shrimp
½ cup all-purpose flour
¼ cup vegetable oil, for pan frying
2 teaspoons rice vinegar
Salt and pepper to taste



1. In a bowl, combine the rice, eggs, onions and cilantro. Put into the refrigerator and chill for about 1 hour.
2. In a shallow dish, combine the flour with remaining ¼ teaspoon of Essence.
3. Divide the rice into 8 portions of ¼ cup each and form into patty shapes. Lightly coat on both sides in the flour.
4. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the rice cake in batches, adding more oil as needed, and pan fry until golden brown on both sides and warmed through, about 3 minutes preside. Press down using a spatula to flatten slightly.

For the shrimp:

Season with Essence. Lightly saute in butter until pink and serve with the rice cake.



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